19 Parsnip Recipes That Will Earn the Veggie a Regular Spot on Your Dinner Table (2024)

FAQs

What are the culinary uses of parsnip? ›

Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried. The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don't the tops of carrots look a lot like parsley?).

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

Along with vitamin C, parsnips are rich in potassium, a mineral that helps your heart function, balances your blood pressure, and lowers your risk for kidney stones. One serving of parsnips provides about 10 percent of your DRI of potassium.

Parsnips have a long root like carrots while turnips are round like radishes. Parsnips are sweeter than turnips, with a hint of licorice taste. Parsnips are in the same family as carrots, while turnips are in the same family as cabbage. That gives you an idea of their taste and how they can be used.

Parsnips may look like white carrots, and both vegetables are part of the parsley family, but the lighter colored, usually larger tubers are often treated more like potatoes due to their starchier texture.

Like most root vegetables, parsnips are filled with a rich history rooted in peasant food. They are more expensive to grow, harvest (the tops are cut by hand) and pack, which is why the parsnip is a bit more expensive than its orange twin, the carrot.

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Some sensitive people may experience oral allergy syndrome (OAS) and contact dermatitis after they consume parsnip. Rashes or burning sensation in the lips, mouth and throat are some of the symptoms of OAS.

What are the side effects of parsnip? ›

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

As a vegetable, in particular as a root vegetable, parsnips provide a significant amount of fiber. This makes them an excellent choice for people with digestive issues, since fiber has a great ability to help regulate bowel movements, reduce chances of indigestion, constipation, and other related digestive problems.

Parsnips are a source of active plant compounds, such as furanocoumarins, flavonoids and polyacetylenes, including one called falcarinol. These compounds have anti-inflammatory, antimicrobial, anti-cancer properties, and also act as vasodilators, which helps modulate blood pressure.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.

Parsnips look a lot like carrots, with green, leafy tops and a long, or sometimes bulbous, fleshy root. The root is the edible part of the plant.

Medicinal Uses

A poultice of the roots has been applied to inflammations and sores[222]. The root contains xanthotoxin, which is used in the treatment of psoriasis and vitiligo[222]. Xanthotoxin is the substance that causes photosensitivity (see note above on toxicity)[222].

The best flavor is right below the skin, so if you choose to peel, be careful not to remove too much. Otherwise, just give them a good scrub. Like most root vegetables, parsnips take well to so many cooking methods, including roasting, sautéing, braising, mashing, and pureeing for soup.